Brown FK and the colouring of smoked fish--a risk-benefit analysis.
FOOD ADDITIVES AND CONTAMINANTS 1987;
4:221-31. [PMID:
3653448 DOI:
10.1080/02652038709373631]
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Abstract
A risk-benefit analysis of using Brown FK to colour smoked fish is presented with reference to the available toxicological information. Both the application of the dye itself and the process of smoking can result in the presence in the food of potentially toxic compounds. However, at present it is impossible to ascertain whether or not the use of the dye causes an overall decrease in the levels of such compounds due to the corresponding reduction in the severity of smoking. Recommendations are made for further investigations the results of which will facilitate an appraisal of the possible hazards of adding Brown FK to fish prior to smoking.
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